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Ingredient
Light, Quick & Simple Vegetable Soup
Introduce
Chef :
John ALight, Quick & Simple Vegetable Soup
Another damp day, so a light soup was requested for lunch. Most of my soups are “substantial” but this is deliberately not so. The herbs can be varied to suit personal preference.
Ingredient
Food ration :
4-6 servingsCooking time :
35-40 minutes including prep
2 cloves
garlic, chopped
1 l
vegetable stock (I used “Marigold” powder but I would’ve used home-made stock if I’d had any left.)
1/2 tsp
dried thyme
1/2 tsp
dried rosemary
1 tsp
sugar
Cooking instructions
* Step 1
Heat the oil in a saucepan or stock pot and gently fry the onions for 3 minutes, stirring only to avoid sticking. Add the garlic and cook for a further 2 minutes.
* Step 2
Add the potatoes, carrots and stock. Stir well and bring to the boil, stirring occasionally.
* Step 3
Add the herbs, cover and fast simmer for 20 minutes. Stir in the sugar and then season to taste.
* Step 4
Whizz to a light, liquid-y consistency and serve piping hot with granary bread or crusty roll.
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1. Start Small
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